3 boneless rainbow trout fillets (about 1¼ lbs. total)
4 slices bacon, diced
1 medium onion, chopped
1½ cups chicken broth
1½ cups water
3 medium russet potatoes, peeled and diced
2 celery ribs, chopped
2 large garlic cloves, minced
1½ cups whole milk
1 Tbsp. flour
1 Tbsp. Worcestershire sauce
1 tsp. kosher salt
½ cup minced chives, for garnish
Prepare a smoker or charcoal grill for low, indirect heat.
When the fire is ready, add 2 cups apple wood chips atop the coals. Place the trout on a piece of heavy-duty aluminum foil over indirect heat. Cover and smoke 20 minutes.
Add another 1 cup apple wood chips atop the coals, cover and smoke another 20 minutes. Remove the trout and let rest 10 minutes.
Separate the skin from the trout and place the meat in a small bowl. Discard the skin. Cut the smoked trout into bite-sized pieces and set aside.
In Dutch oven or large stockpot, cook the bacon over medium-low heat until browned and slightly crisp, about 10 minutes. Add the onion and cook until soft and translucent, about 8 minutes. Add the chicken broth, water, potatoes, celery and garlic and bring to a simmer over medium-low heat. Cover and cook 15 minutes.
Add the milk, flour, Worcestershire and salt and bring the chowder to a boil over high heat. Stir in the smoked trout and remove from heat. Let cool to room temperature. Cover and refrigerate overnight.
Before serving, warm over medium-low heat, stirring occasionally until the chowder simmers. Serve in large bowls and garnish with chives.